Creamy Fennel Soup with Smoked Salmon
(Zuppa Cremosa Di Finocchi con Salmone Affumicato)
Ingredients:
3 oz (80 grams) smoked salmon, chopped
3 fennel bulbs, sliced
1 tablespoon double cream
1 oz (25 grams) butter
Pinch of dill
Salt and pepper
Directions:
Melt the butter in a saucepan.
Add the fennel and 5 tablespoons water and cook over a low heat for about 20 minutes.
Stir in another 5 tablespoons water.
Transfer the mixture to a food processor and process to a puree.
Pour into a soup bowl, stir in the cream and season with salt and pepper to taste.
Add the chopped salmon and dill and serve. Serves 4.